SOYA PRODUCT PRODUCTION METHOD Russian patent published in 2012 - IPC A23J1/14 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. One produces soya protein base of soya seeds. Cabbage-and-beet paste is prepared by way of preliminary combined fermentation of cabbages and beets at a ratio of 3:1 till organic acids content, in conversion to lactic acid, is equal to 1.1-1.2%. The paste is milled and homogenised. One performs thermal-acid coagulation of protein in the soya protein base with the cabbage-and beet paste at a ratio of the soya protein base to the paste equal to 10:1. One separates whey from the produced protein clot. The clot is moulded in the form of granules, flakes or petals with their subsequent drying by way of active ventilation at the air flow temperature amounting to 60-80°C till moisture content is equal to 8-10%.

EFFECT: invention allows to produce a product with a significant content of lactic acid, a biologically active vitamin-and-mineral complex and high antioxidant activity.

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